To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.

So let’s do it one more time, one more round for the big turkey and ham holiday dinner, and what to do with leftovers. During the Holidays there are always extra friends and family visiting and hanging around. Here are great ways to change up the holiday meal and use the leftovers in a healthy way.

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chili powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.

Make Ahead: Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

For the Tortillas: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Arrange 2 toast halves in the bottom of each of 6 gratin dishes or ovenproof plates. Arrange 2 ounces turkey over each serving. Top each serving with about 1/3 cup sauce, 2 tomato slices, and 1 teaspoon Parmesan. Broil for 2 minutes or until bubbly. Sprinkle each serving with about 1 tablespoon bacon.

Combine milk, mustard, red pepper, and eggs in a large bowl, stirring with a whisk. Stir in mushroom mixture and bread; toss well. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with cheese. Bake at 350 degrees for one hour or until golden brown. Let stand 10 minutes before serving.

To prepare salad: Combine pasta, broccoli, ham, bell pepper, diced onion and raisins in a large bowl. Add dressing and toss until evenly incorporated. Cover and refrigerate to blend the flavors for at least 30 minutes and up to 2 days.

Serve on a bed of spinach and radicchio, garnished with slices of red onion.

Cream of Turkey and Wild Rice Soup

1 tablespoon extra-virgin olive oil

2 cups sliced mushrooms, (about 4 ounces)

3/4 cup chopped celery

3/4 cup chopped carrots

1/4 cup chopped shallots

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups reduced-sodium chicken broth

1 cup quick-cooking or instant wild rice

3 cups shredded cooked turkey or chicken

1/2 cup reduced-fat sour cream

2 tablespoons chopped fresh parsley

Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.

Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Cheesy Turkey and Pasta

8 ounces whole-wheat penne

2 cups 1/2-inch cauliflower florets

1 tablespoon extra-virgin olive oil

1/2 cup finely chopped onion

1/2 cup dry white wine

3 cups low-fat milk

3 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 cup shredded Gruyère, or Swiss cheese

3 cups shredded cooked turkey, or chicken

1 teaspoon Dijon mustard

2 tablespoons chopped fresh chives, or scallion greens

Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.

Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).